Tuesday, October 20, 2015

Curried Chicken Salad with Grapes and Seeds

This is one of my favorite recipes to use after I make a roast chicken (recipe here). The smoke of the pumpkin seeds and the spice of the curry is an excellent match. If you're not in the mood for an entree salad, the chicken salad, greens and sprouts are also tasty in wraps/tortillas.

Curried Chicken Salad with Grapes and Seeds
by Kate Jonuska

2 cups cooked chicken, chopped
1 cup plain Greek yogurt
1 Tablespoon mango chutney
1 Tablespoon curry powder
3 ribs celery, finely diced
1/2 white onion, finely diced
2 cups red, seedless grapes, halved
1/4 cup Truly Good Food's Blackened Pumpkin Seeds, plus more for garnish
Mixed greens of your choice

In a large bowl, stir together chicken, yogurt, chutney and curry powder until well combined. Then add the celery, onion, grapes and pumpkin seeds.

Divide greens between four bowls. Add a layer of sprouts. Place a scoop of chicken salad atop the greens. Garnish with additional pumpkin seeds.

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